Palya (vegetables/greens/legumes dry side-dish)

What is Palya?

Palya is a dry vegetables/greens/legumes side-dish. It can be made with different  vegetables/greens/legumes. Popular ones are: Greeen Beans, Alasande (Long Beans), Aloogadde (Potato), Bendekai (Okra), BaLekai (unripe Plantain), Cabbage, Beetroot, Badanekai (Aubergines), Mangalore Southekai, Nuggekai (Drumsticks), Soppu (Greens), KaaLu (Legumes)


Ingredients
Tharakari/KaLu (Vegetables/Legumes): 2 cups
or Soppu (Greens): 4 cups
Thenginakai (Coconut): 1/4 cup (grated)
Neeru (Water): 1 cup
Uppu (Salt): to taste


for Oggarane/Tempering
Saasive (Mustard Seeds): 1 tsp
Uddina BeLe (Black Gram Lentil): 1 tsp
Kadale BeLe ( Bengal Gram Lentil): 1 tsp
Hasi Menasu (Green Chillies): 2 (slit) or Menasina Pudi (Chilli Powder): 1 tsp or Ona Menasu (Dried Red Chillies)
Arashina (Turmeric Powder): 1 tsp
Karibevu (Curry Leaves): 4-5
Enne (Oil): 2 tsp


Method
Take oil in a wok or a wide pan and add the oggarane ingredients to it. Add vegetables/greens/legumes, water, salt and cook till the water evaporates. Garnish with grated coconut.


Variation: just 1 tsp of cumin seeds, 1 tsp turmeric powder, 1 tsp chilli powder can be used instead of the above Oggarane. Garnish with chopped Coriander Leaves.

Munchi Kajipu (Vegetables in Chilli and Coconut Gravy)

Munchi Kajipu literally means Chilli Gravy in Tulu Language. This can be made with different vegetables.

Ingredients:
Tharakari (Vegetable): 1 cup (chopped)
Channa (ChickPeas): 1 cup
Neeru (Water): 1 cup
Uppu (Salt): to taste

for Grinding
Tenginakai (Coconut): 1 cup (grated)
Ona Menasu (Dried Red Chillies): 3-4
Jeerige (Cumin Seeds): 1 tsp
Aarashina (Turmeric Powder): 1/2 tsp

for Oggarane/Tempering
Karibevu (Curry Leaves): 4-5
Enne (Oil): 1 tsp

Method
Boil the vegetable pieces, chickpeas and salt in a saucepan of water for 10 minutes. Grind the ingredients in set 2 and add it to the Munchi Kajipu and simmer for 10 mins. Heat oil in a small pan and add oggarane ingredients to it. Pour this over the Munchi Kajipu just before serving.

Avial (Mixed Vegetables in Coconut Gravy)

What is Avial?

The recipe for Avial is very similar to Majjige Huli, the difference being 1 tsp cumin seeds are added while coconut is ground. The vegetables commonly used are: Suvarna Gedde (Yam), BaLekai (unripe Plantain), Boodu Kumbalakai (Ash Gourd), Carrots, Green or Long Beans, Badanekai (Aubergines), Nuggekai (Drumsticks), Thondekai (Ivy Gourd), Mangalore Southekai (Cucumber), Patlakai (Snake Gourd), etc. If you cannot find all the vegetables, you can also use frozen mixed veg pack!

Puli Kajipu (Vegetables in Coconut and Yogurt Gravy)

Puli means Sour and Kajipu means gravy in also known as, Majjige Huli in Kannada (language of Karnataka, India). Puli Kajipu can be made with different vegetables, popular ones are: Green Beans, Marrow, Budu Kumbalakai (Ash Gourd), Badanekai (Aubergine), Bendekai (Okra), Capcicum, BaLekai (Plantain), Alasande (Long Beans), Mangalore Southekai, Hagalkai (Bitter Gourd), Thondekai (Ivy Gourd), Suvarna Gedde (Yam), etc. For the latter two, stir fry them in oil rather than boil in water to avoid stickiness.

Ingredients
Tharakari (Vegetable): whichever you fancy (chopped into large chunks)
Thenginakai (Coconut): 1 cup (grated)
Arashina (Turmeric powder): 1 tsp
Hasi Menasu (Green Chillies): 2 (slit)
Mosaru (Yogurt): 1/2 cup
Neeru (Water): 1 cup
Uppu (Salt): to taste

for Oggarane/Tempering
Jeerige (Cumin Seeds): 1 tsp
Karibevu (Curry Leaves):4-5
Thuppa (Ghee): 1 tsp

Method
Boil the vegetable pieces, green chillies, turmeric and salt in a saucepan of water for 10 mins. Grind the coconut with some water and add it to the Puli Kajipu along with the mosaru and simmer for 5 mins. Heat the ghee in a small pan and add oggarane ingredients to it. Pour this over the Puli Kajipu just before serving.